Awesome interview and lovely to hear that a young restaurant here in the Philippines is deep diving into the fermentation. I just want to know if they prepare their koji with any sort of incubation chamber or have successfully done it with just the ambient temperatures and humidity here in the Philippines (sorry technical question!)
Awesome interview and lovely to hear that a young restaurant here in the Philippines is deep diving into the fermentation. I just want to know if they prepare their koji with any sort of incubation chamber or have successfully done it with just the ambient temperatures and humidity here in the Philippines (sorry technical question!)